Why is it that when you are stuck at "what should we cook today" the answer is always "make some aloo"! Potatoes are like this...extremely popular and have multi purpose usage. And did you always think that eating a potato will make you fat? Well, don't - it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
This weekend special..spicy & tangy dubki waale aloo mathura style. Only few ingredients and so so delicious, just perfect for this wet and cold winters.
DUBKI WALE ALOO is famous in Mathura, one of the holy city in Uttar Pradesh where Mathura is a birth place of Lord Krishna. A traditional recepie from the streets of Mathura. Aloo poori & Chole are the most popular combination. Every part of India has their own version of making it. Boiled potatoes and tomato puree is used for making aloo side dish. It is also spiced with regular spices. Dubki wale aloo is spicy, slightly tangy and delicious. The slight tang is coming from tomatoes and mango/ amchur powder. Mathura ke also recipie is so easy to make and you just need some spices and potatoes. The curry is thin and no onions, or garlic are used. The addition of the spices give a lot of flavour and taste to the cury so no wonder, all the pooris and potato curry got over in no time.. This recepie is particlarly good, as apart from green chilies, you don't need to chop anything, saves time and makes for a wholesome weekend breakfast.This potato curry is served hot hot with the hot hot pooris, all puffed up and straight out from the kadai along with some chopped onions and lemon wedges..
INGREDIENTS:
To grind and make puree:
Tomatoes- 2-3 chopped
Ginger- 1 inch piece
fenugreek seeds - 1 tsp ( soak overnight and drain water in the morning )
green chilli -
cardamom - 1-2
cloves - 2
FOR ALOO GRAVY:
Pototoes - 4-5 boiled, peeled and roughly mashed
Oil - 2 tbsp
Cumin seeds - 1 tsp
Saunf - 1tsp
Red chilli powder - 1 2/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Homemade garam masala - 1 tsp
Asofotedia- 1 pinch or two
Water- 1-2 cups
Green chillies - 2 slit
Dry mango powder - 1/2 tsp
Cilantro- 2 tbsp chopped
Kitchen king masala - 1 tsp
Chicken masala - 1 tsp
Dry red chilli- 1-2
Bay leaf- 1
METHOD:
1. Boil the potatoes in a pressure cooker for 2-3 whistles by adding 1tsp salt in it.
2. Once potatoes are done, cool them and chop into medium size pieces.
3. Make a smooth puree of tomato and ginger, keep it aside.
4. Heat the oil in a pan on medium heat. Once oil is hot add cumin seeds and saunf. let it sizzle & add asofotedia, dry red chillis and bay leaf.
5. Now in the blender put the soaked fenugreek seeds, cloves, cardamom, green chillie, tomatoes, ginger & black pepper. Make a smooth paste.. Now add prepared tomato puree+ 1 tbsp ready made tomato puree. Mix well and let is cook for 10-15 mins on low flame.
6. Cook till all the moisture evaporates & oil starts ooze out from sides.
7. Add all the masalas and cook for another 10-12 mins on low flame.
8. Add boiled water and stir well,.
9. Now add potatoes and mix well.
10. Continue cooking on medium low heat for 8-10 mins. If it dries out then add some more water.
11. Mash few of the potatoes pieces, it gives thick gravy.
12. Add garam masala and garnish with chopped cilantro and slit green chillies.
13. Serve hot with pooris.
METHOD TO MAKE POORIS:
2. Now add freshly 1 tbsp chopped mint leaves ( optional ) & 1 tbsp kasuri methi or u can also use fresh methi leaves.
3. Add 1 tsp cumin seeds.
4. Now add 2 boiled and mashed potatoes.
5. Add milk while kneading the dough. knead into a firm dough with sufficient milk.
6. Add 1 tbsp oil and knead well to make a smooth dough.
7. Your dough is ready now, cover with cling wrap and let the masala poori dough rest for 30 mins in refrigreator.
8. Divide the dough into small sized balls.
9. Tkae each ball, flatten it and spread a bit of oil on both sides. using oil while rolling is better than using wheat flour, as the whole wheat flour particles get browned or burned in oil while frying.
10. Heat oil in kadai, slid the rolled poori and deep fry in hot oil.
11. With the help of slotted spoon, gently nudge and press so that the pooris puff up. When the oil stops sizzling, turn over and fry the other side of the masala poori.
12. when golden remove from the slotted spoon and drain the masala poori on kitchen paper to remove excess oil. Make all the pooris this way.
13. Pooris are ready now.
ENJOYYYYYYY.....
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